Beet and Persimmon Salad with Blue Cheese and Crunchy Seeds
Glazed French Market Carrots with Quatre Épices
Brown Butter Cauliflower with Chile-Lime Pumpkin Seeds
Braised Beet Greens
Baked Mushroom and Broken Bread Salad
Herbed Squash Confit
Tomato-Eggplant Tian on Olive Bread
Chilled Red Bell Pepper and Tomato Soup with Fresh Herbs
Avocado Pâté
Grilled Broccoli with Cumin
Smooth, Cool, and Frothy Chilled Gazpacho
Grilled Treviso and Corn Salad with Roasted Tomato “Vinaigrette”
